Best Open Face Turkey Burgers Recipes

Open-Face Turkey Burgers with Gruyère, Mushrooms, and Arugula Salad image

Yield Makes 2 servings

Number Of Ingredients 12

10 ounces ground turkey
3 tablespoons olive oil, divided
1/2 teaspoon (scant) salt
1/4 teaspoon ground black pepper
2 slices country-style bread, toasted
Mayonnaise
8 ounces mushrooms, sliced
2 shallots, sliced
1 large garlic clove, chopped
2 thin slices Gruyère cheese
1 teaspoon white wine vinegar
1 cup thinly sliced arugula

Steps:

Mix turkey, 1 teaspoon oil, salt, and pepper in medium bowl. Shape into two 1/2-inch-thick patties. Place 1 toasted bread slice on each of 2 plates; spread each with mayonnaise.
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms, shallots, and garlic; sauté 2 minutes, then push to side of skillet. Add turkey patties to other side of skillet. Cook until brown on bottom, about 4 minutes. Turn patties over; top with cheese. Cook until patties are cooked through, cheese melts, and mushrooms are brown, stirring mushrooms often, about 4 minutes. Season mushrooms with salt and pepper.
Meanwhile, whisk vinegar and 2 teaspoons oil in small bowl; mix in arugula. Sprinkle with salt and pepper.
Spoon mushrooms onto bread; top with patties and arugula salad.

Open-Face Turkey Burgers image

Yield serves 4

Number Of Ingredients 9

6 slices whole-wheat sandwich bread
1 pound ground dark-meat turkey (93% lean)
1/2 cup reduced-fat sour cream
1/4 cup prepared mango chutney, preferably Major Grey's, finely chopped
2 tablespoons Dijon mustard
1 tablespoon chili powder
1 teaspoon coarse salt
2 ounces mesclun
1 medium tomato, sliced

Steps:

Heat broiler, with rack 4 inches from heat. In a medium bowl, tear 2 slices bread into small pieces. Add turkey, sour cream, 3 tablespoons chutney, 1 tablespoon mustard, the chili powder, and coarse salt. Shape into 4 firmly packed 5-inch round patties.
Place burgers on a rimmed baking sheet; broil until firm and cooked through, 4 to 5 minutes per side. Lightly toast remaining 4 bread slices.
Layer each bread slice with mesclun, burger, and tomato. Stir together 1 tablespoon each chutney and mustard, and serve alongside burgers.
make ahead
Freeze uncooked patties on a baking sheet until firm, about 30 minutes, then wrap each one in plastic; place patties in a resealable freezer bag, label, and date. Freeze up to 2 months. Thaw burgers overnight in the refrigerator before broiling.
Nutrition Information
(Per Serving)
Calories: 365
Fat: 13.6g (2.7g Saturated Fat)
Protein: 28.7g
Carbohydrates: 34.1g
Fiber: 4.3g